Here it is, the perfect appetizer for your Labor Day Weekend ~ Last Hurrah of Summer bash. There are many reasons this dish is awesome, but reason numero uno (besides taste) is its simplicity. You can make as many as you need, it's ready in minutes and you have the grill going anyway.
And, if your grill-centric partner won't let you near the flames, it's even better. You can send this appetizer outside for them to whip-up, while you finish meal prep in the kitchen. It's also vegetarian, vegan, non-dairy, (sub in vegan-non-dairy veggie cheese) gluten-free, kosher...making it easy to serve to a crowd who have all kinds of dietary restrictions.
A fun variation would be a hot sauce bar, where everyone can choose their level of heat. Since we like it spicy at the Noble Pig house, we chose Sriracha...and it was fantastic.
Magical things happen when you grill an avocado. The buttery inside becomes even creamier and the flesh is infused with the smokiness of the grill. Since the avocado already has a high fat content, sprinkling lime on top is all that's necessary before placing it on the grill.
This dish is also the perfect tailgating appetizer. You can leave the avocados whole until ready to serve and grill them up on location. It's very doable when away from home and even easier in your own backyard. You could even do a whole toppings bar...my head is spinning with all the possibilities.
Cheese-Filled Grilled Avocados
Recipe Created by Cathy Pollak for NoblePig.com | Serves: 4 halves
Ingredients:
2 California avocados, halved and pitted
juice of one lime
4 heaping Tablespoons finely shredded cheese (I used a Mexican blend)
salt and pepper to taste
2 Tablespoons finely chopped green onion
Directions:
Preheat grill to med-high heat.
Squirt lime juice over the halved tops of the avocado. Place on the grill (indirect heat or cooler side of grill, flesh side down. Grill for 5 minutes. If the avocados are uneven, press them down a few times with tongs to make sure all surfaces touch the grill. Turn avocados over and place heaping tablespoons of cheese in the middle of the avocado where the pit used to be. Close grill to melt the cheese, about 1-2 minutes.
Remove to a platter. Drizzle hot sauce of choice over the top and serve warm with a spoon.
Cathy owns a vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She lives with her husband and two sons. You can visit her at noblepig.com.